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Without fail, I get sick every winter. It changes from year to year but I’m down for about a week. During that week, I’m pumping myself full of healthy greens and lots of water. This bok choy soup is on a normal rotation during the winter but a big batch gets made every time I get sick.
The ginger broth is really what makes the soup but the bok choy is always such a nice treat. Also, this soup is great with any type of greens so if you’re unable to find bok choy, you can still make this oup!
Bok Choy Soup
I use this ginger broth for numerous soups. Occasionally I’ll add a splash of soy sauce or lime juice, but the recipe above is fairly standard for how I make the broth.
Noodles/Gluten-Free: If you’re looking to keep this gluten-free, I would recommend using rice noodles. Simply adjust the cooking time as needed.
Greens: I don’t have many recipes for bok choy, so this soup is usually my go-to. However, kale, chard or other Asian greens would also work with this soup.
Tofu: If you’re looking to add a bit of protein, tofu would a good choice. Occasionally I’ll also do a fried or poached egg on top of this bok choy soup.
This bok choy soup is one of the recipes I make whenever I start to feel sick. It’s a good pick-me-up thanks to a nice zing of ginger.
- 1 tablespoon olive oil
- 1/2 bunch scallions
- 2 cloves garlic minced
- 2 tablespoons minced fresh ginger
- 2 cups low-sodium vegetable broth
- 2 cups water
- 1 head bok choy
- 4 ounces ramen noodles see note
- Salt if desired
- Sesame Seeds for topping
- Red Pepper Flakes for topping
- In a stock pot, heat olive oil over medium-low heat. Trim the ends off the scallions and chop up the light green stem. Save the dark green tops for topping. Next, add the scallions to the pot with the garlic and ginger. Cook, stirring occasionally for 2 to 3 minutes until the garlic and ginger is fragrant.
- Pour in the vegetable broth and water. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
- While broth is simmering, cut the end off the head of bok choy. Cut off the stems and then cut the stems into thin strips. Roll the leaves together and also cut into strips.
- Add the stems to the broth and cook for 5 minutes or until stems are starting to be tender. Follow with the leaves and cook for another 5 minutes more. Finally, stir in the ramen and simmer soup until the noodles and bok choy are tender, 4 to 6 minutes. Taste and add salt as needed.
- Divide soup into two bowls. Then top with chopped scallion greens, sesame seeds, and red pepper flakes
Nutrition: see the information.
- Calories: 346 kcal
- Sugar: 3.6
- Sodium: 1114
- Fat: 17.2
- Carbohydrates: 42.3
- Fiber: 4
- Protein: 8
- Cholesterol: 42.3
Bok choy is one of my favorite greens to eat during the winter. That’s because it’s hearty and cooks well in hot dishes. Usually, you can find full heads or some markets carry baby bok choy (which is shown above). As with the soup above, don’t throw out the stems- they cook just as well as the leaves.